1 |
Ryu BH, Park BG, Song SK. 2002. Antitumor effects of the hexane extract of Stachys Sieboldii MIQ. Korean J Biotechnol Bioeng 17: 520-524.
|
2 |
Yin J, Yang G, Wang S, Chen Y. 2006. Purification and determination of stachyose in Chinese artichoke (Stachys sieboldii Miq.) by high-performance liquid chromatography with evaporative light scattering detection. Talanta 70: 208-212.
DOI
|
3 |
Masai T, Wada K, Hayakawa K, Yoshihara I, Mitsuoka T. 1987. Effects of soybean oligosaccharides on human intestinal flora and metabolic activities. Jpn J Bacteriol 42: 313-325.
|
4 |
Ryu BH, Park BG. 2002. Antimicrobial activity of the hexane extract of Stachys sieboldii MIQ leaf. J Life Sci 12: 803-811.
DOI
|
5 |
Baek HS, Na YS, Kim DH, Lee CH, Ryu BH, Song SK. 2004. Antioxidant activities of Stachys Sieboldii MIQ roots. J Life Sci 14: 1-7.
DOI
|
6 |
Ryu BH, Kim SO. 2004. Effects of methanol extract of Stachys sieboldii MIQ on acetylcholine esterase and monoamine oxidase in rat brain. Korean J Food Nutr 17: 347-355.
|
7 |
Yang MR. 2012. The analysis of bioactive materials in Stachy sieboldii MIQ and it's application on functional ready-to-eat food. MS Thesis. Gyeongnam National University of Science and Technology, Jinju, Korea. p 1-7.
|
8 |
Lee JE, Jin SY, Han YS. 2014. Antioxidant activities and quality characteristics of tofu supplemented with Chinese artichoke powder. Korean J Food Nutr 27: 10-21.
DOI
|
9 |
Chung M, Lee SM, Joo N. 2014. Optimization of rice cookies prepared with Chinese artichoke (Stachy sieboldii Miq) powder using response surface methodology and quality characteristics. Korean J Food Nutr 27: 435-446.
DOI
|
10 |
Lee NH. 2015. Antioxidant effect and quality characteristics of white bread prepared with Stachys sieboldii Miq.. MS Thesis. Gachon University, Seongnam, Korea. p 27-37.
|
11 |
Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics on pine nut gruel. Korean J Food Sci Technol 34: 225-231.
|
12 |
Kim YH, Lim JG. 2007. Korean traditional ethnic food. Hyoil, Seoul, Korea. p 28-68.
|
13 |
Park JL, Kim JM, Kim JG. 2003. A study on the optimum ratio of the ingredients in preparation of black sesame gruels. Korean J Soc Food Cook Sci 19: 685-693.
|
14 |
Shin KE. 2009. Quality characteristics of tarakjuk with various amount of ginseng (Panax ginseng C.A. Meyer). MS Thesis. Kyung Hee University, Seoul, Korea. p 13-18.
|
15 |
Kim JS, Kwak EJ. 2011. Quality characteristics of gruel with added yam. Korean J Food Cult 26: 184-189.
|
16 |
AOAC. 1980. Official methods of analysis. 13th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 69.
|
17 |
Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.
DOI
|
18 |
June JH, Yoon JY, Kim HS. 1998. A study on the development of ‘Hodojook’. Korean J Dietary Culture 13: 509-518.
|
19 |
Lee SM. 2013. A study on the quality characteristics of gruel supplemented with purple sweet potato. J East Asian Soc Diet Life 23: 234-240.
|
20 |
Manohar RS, Manohar B, Rao PH. 1998. Rheological characterization of wheat porridge (cooked dalia), a semi-liquid breakfast food. J Cereal Sci 27: 103-108.
DOI
|
21 |
Zhang X, Lee FZ, Kum JS, Eun JB. 2002. The effect of processing condition on physicochemical characteristics in pine nut gruel. Korean J Food Sci Technol 34: 225-231.
|
22 |
Bae KI. 2008. An experimental study for the properties of Cornus officinal used in dyeing textile. PhD Dissertation. Sungshin Women's University, Seoul, Korea. p 39.
|